Instructions

Preheat oven to 400 degrees F.

In a large bowl, mix the sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.

Bake in the preheated oven for 25 minutes.

While the filling is baking, prepare the streusel topping: In a medium bowl combine the brown sugar and flour. Mix the butter in (I always use my hands) until the mixture resembles course sand. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie. Bake an additional 15-20 minutes or until filling is set and topping is brown.

Make sure your crust doesn't burn. Either use a crust shield or make a loose foil tent towards the end of baking.

Remove from oven and let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.

145 comments on “Blueberry Custard Pie”

Yikes about your fridge! I’m a little happy that happened to you though, because it led you to make this yummy pie! I love the spin on the classic blueberry. Maybe one day I’ll grow into a blueberry pie lover like you, but for now it’s not my fav. I think the different texture and flavor that the custard brings to this would set me well on my way, though!

I too am not a fan of blueberry pies but I did venture and make this one for my BFF’s birthday yesterday ( blueberry is her favourite) and you know what ….I may become a fan of blueberry pies…lol…it was delicious and I loved the pecans in the topping ….really really good !

Hi Christy! I just wanted to let you know that I love reading your blog and all of your delicious recipes (even though I have never commented before!), and I am nominating you for the Liebster Award. If you’re into it, head over to my blog to see what it’s all about http://thehungarybuddha.com/2014/08/liebster-award/ Happy Sunday! 🙂

The first time I made this pie I didn’t have any sour cream but did have a container of key lime Greek yogurt. It was so amazing! The tartness of the lime off sets the sweetness of the blueberries. Delicious! I always use key lime yogurt now instead of sour cream.

I just made this pie today and it was amazing, but the filling was very runny. Almost like it didn’t cook at all. I followed the directions exactly, any ideas what to do different next time? I would like to make it again for Thanksgiving!

This was so so so good! We made it tonight and ate it with vanilla ice cream… all we could say is, “wow”. I’m sure my boyfriend will have eaten the whole pie by the end of the weekend, thanks for sharing the recipe! 🙂

I made this pie for my son’s 11th birthday, yes he wanted a birthday pie, and it was so good! I made a cream cheese pie crust instead of a all butter one. Oh my gosh, so darn good! Everything about it is yummy. I used my food processor to grind my pecans down to a semi-course meal. Pure happiness.
My husband couldn’t stop going on and on about how much he loved this pie. As a matter of fact I am making 2 of these for my coworkers in the morning! This will be made for many years to come!

I made this pie for a get together with friends tonight and it was so delicious and very easy to make! Received multiple complements and requests for the recipe. Thanks for sharing! I will definitely be making it again!!

I just took this out of the oven and I am looking forward to tasting it, because traditional blueberry pie is usually way too sweet for my tastes; the custard element sounds great! My question: the directions said to “sprinkle” the streusel topping … mine was not only not “sprinkable,” it was more like a paste that I had to flatten and place on top. I make a Sweet Potato Casserole (same recipe as Ruths Chris) with a streusel topping that is easily sprinkled on top. What might I have done wrong?

Okay, I just ate a piece of this pie, and I want to amend my previous comment. While the streusel topping was not sprinkable, it was delicious! This was definitely the most costly pie I’ve ever made, given the current price of blueberries, but it was AMAZ(NG! Thanks!

This pie was so good! Very easy to make also. I made this this past Memorial Day and served it with strawberry ice cream so we would have red, white, and blue and the ice cream ended up tasting great with the pie. Thanks for a great recipe.

Thank you for another great recipe! I was nervous because I made this pie for the first time and had not tried it before our company arrived…It was Delicious, and a hit! A definite keeper. I used frozen blueberries, a deep dish pie crust, and since I didn’t have pecans in hand, I crush whatever mixed nuts I had – it worked just fine! Thank you! After it cooled for 15 min, I did put it in the refrigerator for a couple hours before serving. When serving, the consistency of this pie was perfect! THANKSOMUCH!

I made this two days ago. The only changes I made was a gluten free crust, krusteaz gluten free flour mix, and 1/2c of white sugar and 1/4c brown sugar. This is absolutely OUTSTANDING! We will never eat blueberry pie any other way. Never, ever. Thank you for this recipe. A very grateful family.

I made this yesterday and it is now my FAVORITE blueberry pie recipe! HOLY YUM. Double bonus points for it being super easy and fast to pull together. Thanks for an awesome recipe! Perfect for summertime parties!

I just made this with these adjustments: I used 3 cups of blueberries in the filling, and 1/2 cup flour, 1/8 teaspoon salt, and 3/4 cup chopped and toasted pecans in the streusel, as I prefer a crunchier topping and judging by the pictures/other comments, the streusel in the recipe seemed slightly too buttery to achieve a crumble. So looking forward to eating this! Thank you for the recipe!

i made this pie the other day, and I swear to God….it’s one of the yummiest pies I’ve ever tasted! I made a second one to take to work, and found that the custard turned out better if I used regular sour cream instead of reduced fat, and I also baked it for a few minutes more the second time. I think the reduced fat sour cream made the custard a little runny. It was still one of the most delicious pies I’ve ever tasted though!

This pie was very good and easy to make. I made two at the same time. The crumb topping was perfect. I use cold butter to get a better crumble. Thank you for this delicious pie recipe, my family loved it!

I tried this recipe for the first time, it was the dessert at a dinner with friends. It was a hit, it was so good. All I added was cinnamon to the topping. I passed on the recipe and will definitely be making this again.

In the oven now. I am making it with almond instead of pecans because my husband hates pecans and loves almonds. The streusel still looks beautiful! I am sure it is going to be great! Definitely wish I had used a deep dish pie crust though. Over filling a regular one quite a bit!

Made a point of coming back to your website to let you know just how good this pie was! I made NO substitutions and it was outstanding – everyone loved it. It was easy and simple – and I used the Pillsbury rolled-up pie crust, which made it even easier. Used fresh, firm (NOT mushy!) blueberries – this was sooo good – I highly recommend this and so easy to make. Thank you.

this has become my husband favorite pie and it is so easy to do. when i can’t find fresh blueberries i do use the frozen ones, which means anytime of year i can do it. i one do half of the topping because that part is so sweet but it is good anyway you want to. now my daughter is wanting the recipe when she found out it was easy to do. thanks

I just found your recipe for blueberry custard pie on Pinterest and made it this morning with my 4 year old. We substituted Greek yogurt for sour cream but other than that followed the recipe exactly. My 4 year old exclamed it was the best, most awesome pie he’s ever had! Everyone else loved it too! I think the topping really makes the pie. Great recipe and so easy to make, thanks!

Beautiful recipe!! I’m going to try it this week. How long do you think I’ll need to bake it if I make tarts? Not the mini ones just a small size tart. I want to bring them into work and tarts are easier to bring and share. Thank you. 🙂

I couldn’t wait til later this week to try your recipe, so I went out to buy my ingredients. I forgot to pick up sour cream so I used plain greek yogurt instead. I also have a whole basket of fresh strawberries so I used that instead of blueberries. Your pie filling made 24 small tarts and adjusted the cooking temperature and time (375F for 30min). Because I only baked the tarts for 30min, I prebaked the tart shells (frozen ones anyway) and also added the streusel topping right away. Then I crossed my fingers and prayed to the kitchen god that the adjusted temp and time is correct. The kitchen god answered my prayers by giving me 24 perfectly baked tarts. I’m going to bake another batch tomorrow with blueberries and bring them into work. My labmates are going to love these tarts. Thank you again for the recipe!! 😀

Mmm! I have a few frozen graham cracker pie crusts and I was looking for fruit pie ideas. I made this with fresh blueberries a couple weeks ago, and tonight I’m baking it with fresh strawberries! My hubby loves it 🙂 Thanks for sharing this super easy fruit pie recipe!

You mentioned the streusel topping seemed off to you when you first saw the recipe so you tweeked it a bit….
Is the recipe that you posted the original, or is it your version? I also love streusel and i don’t want it minimal. Thank you.

I have never eaten a blueberry pie. I’m glad my first experience was with this delectable dish. Oh my goodness! I made this pie today as a Christmas Eve sweet & it was something worth celebrating! SO delicious, especially with a nice side scoop of Homemade Vanilla Ice Cream! It was a huge hit with my family. I’ve been asked to make it again already. Perfect recipe & very easy to make! ***I used crunchy, glazed pecans instead of regular pecans.***

Thank you for this recipe! My blueberries have been so abundant this year that I have been making tons of blueberry dishes. I pinned this a while back but just got around to trying it tonight. My husband said “this is the best pie I have ever tasted!” It was delicious! I placed a cookie sheet under my pie just in case and I did have a little of the filling bubble out. The topping was wonderful and really rounded out the pie. 5 stars!!!

I went blueberry picking on Saturday, and made this pie on Sunday with my fresh blueberries. I also added about 2 tablespoons of lemon zest because I love the combination of lemon and blueberry. I must say, this has got to be the best blueberry pie I have ever had. Thank you so much for sharing the recipe!

This is a great pie! I made it for a potluck this past weekend and it was well received. Though, i added 1 tablespoon of lemon juice and 1/2 a tablespoon of zest to the filling and 1/2 a tablespoon of lemon zest to the streusel to enhance the blueberry flavor. Will make again!

Hi!! This was An absolutely amazing addition to our Christmas desserts this year !! I received a ton of compliments ! I will definitely keep this one !! Thanks !! Merry Christmas and Happt New Year !! 🎄🎉

I was skeptical on trying this pie because it didn’t look like much, didn’t have much in it but boy was I wrong! This pie was amazing! I bought frozen ready made deep dish pie crusts and used frozen blueberries. So so so so yummy! I made it for Thanksgiving 2017. There were so many desserts at our Thanksgiving that this pie was barely touched which made me happy because I got to take it home and eat more of it haha. Thanks for this great recipe!

Oh forgot to mention…The family that came over after Thanksgiving loved the pie. They said they didn’t even see it at the dinner because there were so so many desserts. It was a hidden gem! All who tasted this glorious pie loved it.